Serves: 8
Total Calories: 306
1. Combine preserves, mayonnaise, ketchup and dry mustard. Set aside for sauce.
2. Place each chicken breast between waxed paper. Pound to 1/8-inch thickness, being careful not to tear meat. Set aside.
3. Melt margarine in medium fry pan. Add onions and celery. Cook over medium heat, stirring frequently until crisp-tender. Stir in mushrooms and cook 3 minutes longer.
4. Combine chicken broth and KELLOGG'S ALL-BRAN cereal. Let stand about 1 minute or until cereal absorbs broth. Add onion mixture, water chestnuts, salt, pepper and sage, thoroughly mixing. Fill each breast with 1/4 cup filling. Roll, folding in sides. Place breasts seam-side down, in shallow 12 x 8-inch baking dish. Cover chicken with sauce.
5. Bake, uncovered at 350° F about 45 minutes or until chicken is tender and no longer pink. Serve over hot rice if desired.
This Apricot Glazed Chicken recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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